Carb Smart Tahini Drizzled Chicken

Carb Smart Tahini Drizzled Chicken

with Broccoli Spinach Salad

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This ain't no ordinary rice bowl! Chop, chop, chop is all you need to do for rice made from broccoli. Topped with juicy pan-seared chicken and tahini drizzle, you won't regret trying something new!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/SésameEgg/OeufMustard/MoutardeTree NutsTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

227 g

Broccoli, florets

1.5 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp



2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

6 g


113 g

Baby Spinach

1 tbsp

Sesame Seeds


28 g

Sunflower Seeds

(ContainsTree Nuts, Tree Nut/Noix)

1 tbsp

White Wine Vinegar


Not included in your delivery

3.5 tbsp


¼ tsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat53 g
Saturated Fat7 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber6 g
Protein47 g
Cholesterol135 mg
Sodium810 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop broccoli florets. (TIP: If you have a food processor, pulse florets 3-4 times until finely chopped). Peel, then mince or grate the garlic. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with sesame seeds. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: This will help the sesame seeds adhere to the chicken).


Heat a large non-stick pan over medium heat. When hot, add the sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.


While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chopped broccoli. Cook, stirring often until, broccoli is tender crisp, 3-4 min. Add the garlic and season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.


Whisk together mayo, tahini, soy sauce, 1/4 tsp sugar and 1 tbsp warm water (dbl all for 4 ppl) in a small bowl.


Slice the chicken. Whisk together vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add cooked broccoli and baby spinach, then toss to coat. Divide salad between plates. Top with baked chicken. Drizzle some of the tahini dressing over chicken. Sprinkle sunflower seeds over top. Serve remaining tahini dressing on the side, for dipping.